Gluten Free Banana Bundt Cake
A riff off my tried and true banana bread recipe, this Gluten Free Banana Bundt Cake doubles as breakfast, an after school snack or a light dessert!
And just like that we’re a week into 2017. I don’t know about any of you but I was more than ready to send the kids back to school and get back into a somewhat normal routine. As much as I’m learning (or rather trying) to like and appreciate the holidays, I still don’t love the end of the year. I do my best to simplify gift giving and say no to most holiday get togethers but the stress and hustle surrounding the end of the year still seem to outweigh the magic of Christmas and family time that are certainly my favorite part of the holidays. By the time New Years rolls around, I’m just down right over it.
I’ve never been a New Years gal. Expect when I was in my early 20’s and used it as an excuse to over drink and act like a total idiot. But as I’ve gotten older, I like New Years even less and less. My dad calls it amateur night (see the aforementioned over drinking and idiot antics) and I’ve never been able to wrap my brain around the idea of what New Year’s represents. I don’t mean to sound like a curmudgeon, so please forgive me if I do, but I fail to see how one night can clean the slate entirely and making resolutions (that most people don’t keep anyway) just because it’s a new calendar year doesn’t make any sense to me. Wouldn’t we be so much better off if we treated every single day like New Years? Waking up and treating each day as a fresh start and consciously implementing small but positive change(s) throughout the year when we actually need them? New Years just feels like a cop out to me; it’s a holiday for those that are too scared, overwhelmed, tired, or lazy to make change when it really counts. Sounds harsh but it’s how I feel.
So it probably won’t surprise you that I had a very mellow New Years this year. As in I was asleep at 9:15 pm. Partly to be blamed on the fact that I’d snowboarded everyday straight for over a week and was knee deep in a sinus infection but still. Even my 10 year old stayed up later than I did! I was just happy to get a good night sleep. Besides, the highlight of last weekend was News Years morning anyway. One of my closet friends and I sat at the kitchen counter, drinking coffee and talking about News Years resolutions- which she feels the same as I do (expect that one year when she decided to work out 5 days week for AN ENTIRE YEAR and somehow did it) but I digress. We talked about our kids, our husbands, work life, personal life and everything in-between. We really just took turns listening to one another.
Somehow the subject of picking a “word” for the upcoming year came up and the more we talked about the idea, the more it resonated with me. I spent the entire day coming back to this idea and by the end of Sunday had decided my word for “2017” would be nourish. In a single word, I was able to sum up the essence of what I’ve been working on this past month and hope to continue through the upcoming year. SO much easier to come back to an intention rather than a failed resolution, you know? It can be a single word, a handful of words or even a phrase. Essentially you can pick anything that speaks to you and ultimately brings positivity into your day to day. I’m really digging on the idea!
So why nourish? First off it just felt right. But since I happen to be a caterer and food blogger the idea of sustaining people through food and nourishment is such a big part of what I do. But nourish also means to cherish, to foster, to strengthen and to build up. I feel like I can apply nourish to every aspect my life- the blog, my relationships, my kids….MYSELF! I’m so terrible at overcommitting, taking on too much and then being too tired to put the time and energy into the things that really matter to me. I love the idea of feeding the things that matter most to me and watching them grow! And while it might not be my word for the entire year (because things are ever changing….), it is my word for now and I’m running with it.
I’m not a total New Years grinch….
I’m kind of psyched to be sharing this banana bundt cake as my first recipe of 2017 because the banana bread recipe that inspired it is hands down the recipe I make most off my blog. While this is a gluten free version, know that you could easily use all-purpose or even whole wheat flour and it would be successful. My boys love this cake SO much and while I think it makes the perfect mid morning breakfast with a cup of coffee, my boys devour it as an after school snack or dessert after dinner. The recipe is simply a doubled version of my banana bread and baked into a bundt pan. So technically is a bread baked into a cake pan but technicalities aside, it’s damn delicious!
Happy belated New Years, everyone! I can’t thank you enough for reading, making my recipes and supporting Mountain Mama Cooks! Here’s to an amazing 2017! xo, KelleyPrint
Gluten Free Banana Bundt Cake
- 3 1/3 cups of your favorite gluten-free flour blend (I use THIS ONE)
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 1/4 cup granulated sugar
- 4 eggs
- 1 cup vegetable oil
- 6 very ripe bananas, peeled & mashed
- 1 tablespoon vanilla extract
- 1/4 cup sour cream
- Preheat oven to 350F degrees.
- Prepare a 10-cup bundt pan with cooking spray or butter and a sprinkle of flour; set aside.
- In a medium bowl, sift together flour, baking soda, cinnamon and salt.
- In a large bowl, beat sugar, eggs, and oil until light and fluffy. Stir in mashed bananas, vanilla and sour cream. Fold in dry ingredients and stir just until combined.
- Pour batter into prepared bundt pan and bake about 45 minutes or until a toothpick inserted into center of cake comes out clean.
- Remove from oven, let cool for 15 minutes and then remove from pan to let cool completely. Dust with powdered sugar if desired and serve with a smear of butter if you like!
Happy New Year Kelley! Love your word of the year–nourish!
This looks delicious! Thanks for sharing gluten free options!
This was very moist and tender. I think I’d cut sugar to 1 cup (actually used 1/2 stevia, 1/2 sugar blend). Also used Greek yogurt for sour cream, added grated zest of 1 orange, 1/2c chopped walnuts and 1/2c mini chocolate chips. Ended up making 6 muffins with the bundt cake with my adds. It’s a keeper!
I am new to gluten free and this was my first attempt at baking something. Although the taste was good and it was moist it turned out a little grainy. What did i do wrong?
Gluten free flours tend to be grainy- unfortunately that’s hard to avoid. What brand did you use? I like Cup for Cup and Bobs Red Mill one to one the best.
Pillsbury gluten free all purpose flour blend
Unfortunately, most gluten free blends are grainy. I’ve had the Pillsbury and it’s not my favorite. Try the Bob’s Red Mill and see if that might be better!
Will do thanks for the advise
Could butter be substituted for the oil? I’ve never used oil in a bundt cake or a banana bread before and am a bit hesitant to do so. Thanks!
I wouldn’t recommend it. The oil makes the cake super moist. Go for it!